Melt butter in a frying pan, then add ground meat, stir with a spoon until it is almost done. Cut onion finely and add it to the pan with the roasted meat. Add salt and pepper and stir. Cut off upper and lower parts of tomatoes.

Scoop out the inside of a tomato and put them in an ovenproof dish. Chop the insides of the tomatoes and add it to the pan with the softened onion. Finely chop the parsley and add it to the pan with the roasted tomatoes, onion and meat. Stir it a bit more and remove the pan from the stove. Put the egg in and stir it some more with a spoon.

Add the vegetable mixture as well. Fill hollowed tomatoes with mixture. Add the remaining mixture in an ovenproof dish. Add the tomato sauce. Cut the cheese into 16 cubes. Put 4 cubes on top of each stuffed tomato. Put the previously cut upper parts on the top and put the dish in the oven to bake for 30 minutes at 200 degrees.

Place one stuffed tomato on a serving plate. Add to the plate sauce from the baking pan. Decorate with finely chopped chives. With this dish, we suggest you try the high-quality dry red wine made from Cabernet Sauvignon, which has purple-red color with discreet fruity flavors and aromas of cherry, raspberry and raisin. Serve chilled at a temperature of 16 to 18 degrees.

Finely cut the onion and one clove of garlic. Fry the mixture in hot oil in a skillet on the stove. Add ground meat, salt, pepper and stir.

In another pan fry spinach and season it with salt. Squeeze the water from spinach and finely cut it. Add it to the pan with the roasted meat, stir and remove the pan from the stove. Mix egg, cream and salt and add to the pan. Stir filling for cannelloni. Cut ribbons of bacon into small pieces and fry it in a hot pan on the stove. Add finely sliced red onion.

Mash the remaining 2 cloves of garlic and add to the pan, stir. Peel tomato, cut it into cubes and add to the pan with the softened onion. Add the finely chopped thyme and basil. Then add the tomato puree and oregano and season it with salt, pepper and stir. When tomato sauce gets required density, remove pot from the stove. Apply half of the sauce in an ovenproof dish.

Fill the cannelloni with filling and line them up in the ovenproof dish.Pour the remaining sauce and grated parmesan on top, and put in the oven. Bake for 40 minutes at 180 degrees and remove it from the oven. Put cannelloni in tomato sauce on a plate for serving. Decorate with endive leaves, sour cream and a sprig of dill.